Then mix in about half an ounce
of flour, stir well and add gradually three-quarters of a
pint of fish stock ; let the sauce boil slowly for half an
hour, skimming it occasionally. Then strain, add a small
quantity of chopped pickled gherkins with pepper and salt
if necessary, and a few drops of colouring✪ Salmon with Sharp Sauce. Bring to the
boil and it is ready.
Cdtelettes de Mouton a la Gel6e (Mutton Cutlets
in Jelly). — Take some mutton cutlets and braise them,
untrimmed, on a bed of carrots, turnips, onions, and
the usual flavouring. When done, take them out
and put them under a weight between two plates
to get cold, then neatly trim the cutlets and dip
them in warm savoury jelly, well flavoured with tarragon
vinegar. When the jelly has set, repeat the operation a
second time if necessary, Serve round a heap of watercress
and hand at the same time a Potato Salad prepared
as follows : — Take some small German potatoes, boil them
and skin them, and when they are half cold, cut them
into slices and heap them up in the centre of a salad bowl,
previously rubbed with shallot or garlic. Then mix
together in a basin three tablespoonfuls of good salad oil,
one of tarragon vinegar, one of good white stock, a little
Little French Dinners.
grated onion, black pepper, and salt to taste ; pour
the mixture over the potatoes, toss them well for five
minutes and sprinkle on the surface some chopped
tarragon✪ Mutton Cutlets in Jelly. Put the salad away in a cool place for at least
two hours.
Becasses a la Celestin (Woodcocks a la Celestin).
— Roast a brace of woodcocks ; put the trail that
has dropped from them with some gravy into a
saucepan, adding pepper, salt, the juice of half a
lemon and a liqueur glass of brandy. Let this sauce
reduce on the fire. Meanwhile, mince finely the insides of
the birds with a slice of bacon✪ Woodcocks a la Celestin, add pepper, salt, and lemon
juice, and put this mince on buttered croutons of bread.
Carve the birds neatly, arrange them on a dish, make the
sauce boiling hot, pour it over the birds, and serve as hot
as possible with the croutons round them.
Omelette an Parmesan (Cheese Omelet). — Break
from four to six eggs in a basin, add salt and pepper
to taste, a tablespoonful of milk and two or three
heaped tablespoonfuls of grated Parmesan cheese✪ Cheese Omelet. Beat
the mixture for a minute, put a small piece of butter in
the omelet pan and when very hot pour in the eggs.
As the mixture begins to set, lift it up with a small
slice to let the uncooked liquid part run in its place and
keep the omelet as much as possible towards the centre of
the pan (i.e. do not let it spread out too thin, especially
when using rather a large pan) ; the omelet will only take a
minute or two to cook and the underneath part should be a
golden brown and the surface very soft and slightly liquid.
Directly it is sufficiently set slip the omelet from the pan
into a warm dish, letting it roll over as you do so, so that
it will assume its ordinary folded shape. Serve immediately.
Little French Dinners.
MENU,— IIL
POTAGB GERMINY.
MERLANS AU VIN BLANC.
LONGB D'AGNEATT A LA BERTHIER.
(Burs FARCIS AUX ANCHOIX.
BEIGNETS A LA DANOISE.
Page 4 · 4 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Then mix in about half an ounce of flour, stir well and add gradually three-quarters of a pint of fish stock ; let the sauce boil slowly for half an hour, skimming it occasionally. Then strain, add a small quantity of chopped pickled gherkins with pepper and salt if necessary, and a few drops of colouring. Bring to the boil and it is ready.
Cdtelettes de Mouton a la Gel6e (Mutton Cutlets in Jelly). — Take some mutton cutlets and braise them, untrimmed, on a bed of carrots, turnips, onions, and the usual flavouring. When done, take them out and put them under a weight between two plates to get cold, then neatly trim the cutlets and dip them in warm savoury jelly, well flavoured with tarragon vinegar. When the jelly has set, repeat the operation a second time if necessary, Serve round a heap of watercress and hand at the same time a Potato Salad prepared as follows : — Take some small German potatoes, boil them and skin them, and when they are half cold, cut them into slices and heap them up in the centre of a salad bowl, previously rubbed with shallot or garlic. Then mix together in a basin three tablespoonfuls of good salad oil, one of tarragon vinegar, one of good white stock, a little
Little French Dinners.
grated onion, black pepper, and salt to taste ; pour the mixture over the potatoes, toss them well for five minutes and sprinkle on the surface some chopped tarragon. Put the salad away in a cool place for at least two hours.
Becasses a la Celestin (Woodcocks a la Celestin). — Roast a brace of woodcocks ; put the trail that has dropped from them with some gravy into a saucepan, adding pepper, salt, the juice of half a lemon and a liqueur glass of brandy. Let this sauce reduce on the fire. Meanwhile, mince finely the insides of the birds with a slice of bacon, add pepper, salt, and lemon juice, and put this mince on buttered croutons of bread. Carve the birds neatly, arrange them on a dish, make the sauce boiling hot, pour it over the birds, and serve as hot as possible with the croutons round them.
Omelette an Parmesan (Cheese Omelet). — Break from four to six eggs in a basin, add salt and pepper to taste, a tablespoonful of milk and two or three heaped tablespoonfuls of grated Parmesan cheese. Beat the mixture for a minute, put a small piece of butter in the omelet pan and when very hot pour in the eggs. As the mixture begins to set, lift it up with a small slice to let the uncooked liquid part run in its place and keep the omelet as much as possible towards the centre of the pan (i.e. do not let it spread out too thin, especially when using rather a large pan) ; the omelet will only take a minute or two to cook and the underneath part should be a golden brown and the surface very soft and slightly liquid. Directly it is sufficiently set slip the omelet from the pan into a warm dish, letting it roll over as you do so, so that it will assume its ordinary folded shape. Serve immediately.
Little French Dinners.
MENU,— IIL
POTAGE GERMINY.
MERLANS AU VIN BLANC.
LONGE D'AGNEAU A LA BERTHIER.
OEUFS FARCIS AUX ANCHOIS.
BEIGNETS A LA DANOISE.
Records on this page
Salmon with Sharp SauceMutton Cutlets in JellyWoodcocks a la CelestinCheese Omelet